A delightful twist on traditional cheesecake, this upside-down version features a buttery biscuit crust enveloping a rich, creamy mascarpone filling, creating a perfectly balanced bite in every spoonful.
If you love Lotus Biscoff, this dessert is a must-try! The biscuit layer isn’t just at the base—it wraps around the sides, making every bite packed with that signature caramelized crunch. The filling is light, creamy, and effortlessly delicious, made with mascarpone, fresh cream, and just the right amount of sweetness. Once chilled and flipped, you get a stunning upside-down cheesecake with the biscuit layer on top, making it a showstopper for any occasion.
While I made these as mini cheesecakes, you can also prepare them in a single large pan for easy slicing. Not a fan of Lotus? No problem! Swap it with digestive biscuits or tea biscuits and experiment with flavors by adding jam, strawberry preserves, or even pistachio paste. This dessert is incredibly versatile, simple to make, and perfect for Eid celebrations or any special gathering.
UPSIDE DOWN CHEESECAKE
Ingredients
- 100 g unsalted butter melted
- 250 g lotus biscuits crushed
- 250 g mascarpone cheese/ cream cheese
- 3/4 cup powdered sugar
- 2 cubes cream cheese (omit if using cream cheese)
- 1 cup whipping cream
Instructions
- In a food processor, add biscuits and powder the biscuits.
- Add melted butter into the processor and process well until incorporated.
- Line the cupcake liner with cling wrap.
- Add the biscuit mixture into individual cupcake pans and press into the bottom and sides of the pan.
- To make the cheescake filling, in a bowl add mascarpone and sugar and beat until smooth.
- Add cream cheese cubes and beat further.
- Pour whipping cream and beat until the cream becomes stiff. (I didn't have whipping cream so I used fresh breakfast cream and just mixed it into the mascarpone)
- Add vanilla and mix.
- Pour the cream on top of prepared biscuit mixture.
- Add melted lotus on top.
- cover with remaining biscuit mixture and press gently.
- Cover and refrigerate until pudding sets.
